Chicken Alfredo Pasta Bake Recipe

Imagine sinking your fork into a bubbling, golden-topped Chicken Alfredo Pasta Bake where tender pasta mingles with juicy chicken pieces, all wrapped in a creamy, garlicky Alfredo sauce. This comforting casserole transforms the beloved classic pasta dish into a shareable, make-ahead wonder that’s perfect for family dinners or entertaining guests. The beauty of this Chicken Alfredo Pasta Bake lies in its irresistible combination of familiar flavors with the convenience of a one-dish meal. You’ll learn how to create layers of flavor, achieve the perfect sauce consistency, and customize this versatile dish to your preferences.

Why You’ll Love This Recipe

This Chicken Alfredo Pasta Bake stands out as a crowd-pleasing comfort food that delivers restaurant-quality flavors with minimal effort. The contrasting textures create an exceptional eating experience—tender pasta and juicy chicken chunks provide substance, while the velvety Alfredo sauce brings everything together in creamy harmony. The golden, slightly crispy top layer of melted cheese adds a delightful textural contrast that makes each bite interesting.

Unlike stovetop Alfredo that demands immediate serving before the sauce thickens, this baked version maintains its perfect consistency throughout your meal. The flavors actually intensify as the dish rests, making it ideal for both immediate enjoyment and as leftovers the next day. The hands-off baking time allows you to prepare a side salad or garlic bread while your kitchen fills with the mouthwatering aroma of garlic, butter, and Parmesan—a scent that never fails to bring family members wandering into the kitchen asking when dinner will be ready.

Ingredients

For this delicious Chicken Alfredo Pasta Bake, you’ll need:

• 1 pound (450g) penne pasta
• 2 tablespoons olive oil
• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 4 tablespoons (56g) unsalted butter
• 4 garlic cloves, minced (about 2 tablespoons)
• 3 tablespoons all-purpose flour
• 2 cups (480ml) whole milk, at room temperature
• 1 cup (240ml) heavy cream
• 2 cups (200g) freshly grated Parmesan cheese, divided
• 1 teaspoon Italian seasoning
• ¼ teaspoon nutmeg (freshly grated if possible)
• 8 ounces (225g) mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped (for garnish)

The quality of your Parmesan makes a significant difference in this creamy chicken pasta bake. Opt for freshly grated Parmigiano-Reggiano rather than pre-packaged varieties for the most authentic flavor and smooth texture. Similarly, using fresh garlic rather than pre-minced varieties will provide a more vibrant flavor base for your Alfredo sauce.

Pro Tips

Perfect Your Sauce Consistency: The key to an exceptional Chicken Alfredo Pasta Bake lies in the sauce’s texture. Undercook your pasta by 1-2 minutes since it will continue cooking in the oven. For the Alfredo sauce, ensure your roux (butter and flour mixture) is cooked until it smells slightly nutty but hasn’t browned—this usually takes about 60 seconds. Add room temperature (not cold) milk gradually while whisking constantly to prevent lumps. Your sauce should coat the back of a spoon but still flow easily; if it’s too thick, add a splash more milk.

Layering Flavors: Build depth by properly seasoning at each stage. Season the chicken pieces before cooking and cook them in batches to ensure they sear rather than steam. This creates foundational flavor that store-bought rotisserie chicken can’t match. When making the sauce, add a bay leaf while simmering for subtle complexity, removing it before combining with pasta.

Cheese Integration: For the creamiest texture without graininess, remove your sauce from heat before stirring in the Parmesan cheese. The residual heat will melt it gently without causing the proteins to seize. Reserve some cheese for the top, but mix most directly into the sauce for the most even distribution and flavor penetration throughout your baked pasta with chicken Alfredo.

Instructions

Step 1: Prepare Your Ingredients
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook the penne pasta for 2 minutes less than the package directions indicate for al dente. Drain and toss with a drizzle of olive oil to prevent sticking while you prepare the other components. This undercooking is crucial for your Chicken Alfredo Pasta Bake as the pasta will continue cooking in the oven.

Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with ½ teaspoon salt and pepper. Add chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side until golden and just cooked through (165°F internal temperature). Transfer to a plate and set aside. The chicken should be slightly underdone as it will finish cooking in the oven.

Step 3: Create Your Alfredo Sauce
In the same skillet (no need to clean it—those browned bits add flavor!), reduce heat to medium and add butter. Once melted, add garlic and sauté for 30-45 seconds until fragrant but not browned. Sprinkle in flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in milk and cream, whisking continuously to prevent lumps. Bring to a gentle simmer, stirring frequently until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.

Step 4: Finish the Sauce
Remove the skillet from heat and stir in 1½ cups of the Parmesan cheese, remaining salt, Italian seasoning, and nutmeg. Stir until cheese is completely melted and sauce is smooth. Taste and adjust seasoning if needed—this is your last chance to perfect the flavor before baking.

Step 5: Assemble and Bake
Combine the cooked pasta, chicken pieces, and Alfredo sauce in a large bowl, gently folding until everything is evenly coated. Transfer the mixture to your prepared baking dish. Top with remaining Parmesan and mozzarella cheese. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown. For an extra golden top, broil for 1-2 minutes at the end, watching carefully to prevent burning.

Step 6: Rest and Serve
Allow your Chicken Alfredo Pasta Bake to rest for 5-10 minutes before serving. This resting time allows the sauce to set slightly and flavors to meld. Sprinkle with fresh parsley before serving for a pop of color and fresh flavor contrast to the rich, creamy dish.

Variations

Vegetable-Packed Alfredo Bake: Transform your Chicken Alfredo Pasta Bake into a more nutritionally balanced meal by adding 2 cups of vegetables. Sautéed mushrooms, steamed broccoli florets, or wilted spinach integrate beautifully with the creamy sauce. For the best texture, pre-cook firmer vegetables like broccoli until just tender before adding to the pasta mixture. Spinach can be stirred in raw during the final assembly as it will wilt perfectly during baking. This variation creates a complete one-dish meal and adds beautiful color contrast.

Seafood Alfredo Bake: Replace chicken with 1 pound of mixed seafood such as shrimp, scallops, and lump crab meat for an elegant twist. Since seafood cooks quickly and can become rubbery when overcooked, add raw peeled shrimp and scallops directly to the pasta mixture before baking—they’ll cook perfectly in the oven. Pre-cooked crab meat should be folded in gently at the last minute. Add a teaspoon of Old Bay seasoning to the sauce for a complementary flavor profile that enhances the seafood’s natural sweetness.

Gluten-Free Option: This comfort food classic can easily be adapted for those with gluten sensitivities. Simply substitute the regular pasta with your favorite gluten-free pasta (corn-rice blends hold up best in baked dishes), and replace all-purpose flour with either cornstarch (use half the amount) or a one-to-one gluten-free flour blend in the sauce. The taste remains deliciously authentic while making the dish accessible to more diners.

Storage and Serving

Your Chicken Alfredo Pasta Bake can be refrigerated in an airtight container for up to 3 days. For best results when reheating, add a splash of milk or cream before microwaving covered at 50% power, stirring occasionally to ensure even heating. Alternatively, reheat in a 350°F oven, covered with foil, for about 20 minutes until heated through. While freezing is possible for up to 2 months, the texture of the sauce may change slightly upon thawing—whisk in a little cream when reheating to restore its silkiness.

For serving, pair this rich pasta bake with bright, acidic counterpoints that balance the creamy sauce. A crisp Caesar or arugula salad with lemon vinaigrette provides refreshing contrast. Garlic bread or crusty Italian bread is perfect for soaking up every last bit of the delicious sauce. For a more elegant presentation, serve individual portions in shallow bowls, garnished with additional Parmesan, a twist of black pepper, and a sprinkling of microgreens for a restaurant-quality finish that elevates this comfort food classic.

FAQs

Can I make this Chicken Alfredo Pasta Bake ahead of time?
Yes! Assemble the entire dish up to 24 hours in advance, cover with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking and add an extra 10-15 minutes to the covered baking time.

Why is my sauce grainy instead of smooth?
Graininess usually results from adding cheese to an overly hot sauce or using pre-packaged grated cheese containing anti-caking agents. Ensure you remove the sauce from heat before adding cheese and always use freshly grated Parmesan for the smoothest Chicken Alfredo Pasta Bake.

Can I use rotisserie chicken to save time?
Absolutely! About 3 cups of shredded rotisserie chicken makes a perfect time-saving substitution. Just add it directly to the pasta and sauce mixture before baking.

My sauce seems too thick—how can I fix it?
If your Alfredo sauce thickens too much, gradually whisk in additional warm milk or chicken broth until you reach your desired consistency. Remember that the sauce will thicken further during baking.

What pasta shapes work best for this bake?
While penne is traditional, any medium pasta shape that traps sauce works well—try rigatoni, fusilli, or farfalle. Avoid delicate shapes like angel hair which can become mushy in a baked dish.

Conclusion

This Chicken Alfredo Pasta Bake is comfort food at its finest — a creamy, cheesy embrace that transforms a beloved Italian-American classic into a shareable, make-ahead marvel. It’s the kind of dish that brings everyone to the table with anticipation and leaves them feeling thoroughly satisfied. Whether you’re cooking for a family weeknight dinner, prepping meals for a busy week ahead, or looking for a crowd-pleasing option for entertaining, this versatile pasta bake delivers restaurant-worthy flavors with the heartwarming appeal of homemade cooking. The next time you’re craving something indulgent yet uncomplicated, this Chicken Alfredo Pasta Bake promises to deliver both comfort and joy in every bite.

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